• 2 8 oz. packages cream cheese, softened
  • 1 tbsp. Worcestershire sauce
  • 1 tsp. garlic powder
  • 1/2 tsp onion powder
  • 3 large scallions, sliced 
  • 8 oz. fresh lump crab meat, diced finely
  • 10 egg roll wrappers


  1. Combine cream cheese, Worcestershire sauce, garlic powder, onion powder, and scallions in a food processor and pulse until combined.
  2. Transfer mixture to a medium bowl and stir in lump crab meat.
  3. Spoon about 2-3 tablespoons of the mixture onto the bottom half of an egg roll wrapper, with a corner of the wrapper facing towards you. Brush water around the edges of the egg roll wrapper
  4. Beginning rolling the wrapper away from you, tucking in the sides around halfway, and roll the egg roll all the way up, making sure that it is tightly rolled. 
  5.  Heat oil to 365 degrees F in a large deep pot. Fry egg rolls in two batches for 2-3 minutes each, until egg rolls are golden and crisp
  6. Place cooked egg rolls on a paper towel lined plate and let cool slightly before serving.

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